everything but the kitchen sink soup

As the temperatures have dropped here; it makes me start to crave food that warms me to the core.  Homemade soups are one of my most favourite foods.  I can pack them with all sorts of vegetable to support mine and my family’s body and boost our immune systems.  One of my most favourite recipes is one that has been made for me since I was a kid.  My Great Aunt and one of my Grandmothers would often drop a batch off to us. Although the recipe has evolved over the years and rarely is exactly the same each time it is made. I often add different veggies that have been sitting in my fridge for a little while.  This recipe is very forgiving; feel free to have a little fun with!  

I like to include;

Bone broth- great source of glycine. Glycine helps out the body when it needs healing; bone broth recipe

Onions and garlic- a good source of vitamin C 

Ghee- is a good source of antioxidants

Carrots- are a good source of beta-carotene and antioxidants 

Tomatoes- are a good source of carotenoids, potassium and vitamin E and antioxidant called lycopene

Oregano, Basil & Parlsey- good source of Vitamins A, C, E, phytochemical

In a large soup pot heat up 1 tbsp of ghee; feel free to use butter or olive oil. Add garlic, celery and onions. Sauté until the onions are translucent.

Add in diced tomatoes, carrots, potatoes and any other veggies you’d like; mix.

Add in spices and bone broth or soup stock.

Bring to a boil. Cover and simmer until potatoes and carrots are soft. Purée until smooth. I like to use in immersion blender but you can transfer in small batches to blender.

Enjoy!!

Everything but the Kitchen sink soup

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Author: Kirsten Olsen B.Sc.Kin.(Hons.), R.H.N.

Cold winter days calls for soup to warm you to the core. This soup is packed with antioxidants and vitamins to support your body.

Ingredients

• 1 tbsp ghee
• 1 med onion, diced
• 2 celery stalk, chopped
• 3 cloves of garlic, minced
• 2-3 carrots, chopped 
• 2 potatoes, cubed
• 14oz diced tomatoes (with juices)
• 4 c bone broth or soup stock of your choice
• 1 tsp of each dried oregano, basil and parsley
• Salt & Pepper to taste

Instructions

1. In a large soup pot heat up 1 tbsp of ghee. Add garlic, celery and onions. Sauté until the onions are translucent.
2. Add in diced tomatoes, carrots, potatoes and any other veggies you’d like; mix.
3. Add in spices and bone broth or soup stock.
4. Bring to a boil. Cover and simmer until potatoes and carrots are soft. Stirring regularly.
5. Purée until smooth.

Notes:

• Try topping with fresh parsley and feta cheese
• Recipe is very forgiving feel free to add extra veggies if you like.
• I like to use an immersion blender but feel free to transfer small batches to a blender to purée.

Created using The Recipes Generator